The Healing Properties Of Jerusalem Artichoke

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

An earthen pear grows, which is useful to eat

The name of this plant, which came from America, is Jerusalem artichoke. It is justly called in our press a guest from the future.

And, indeed, if today we assess the attitude of people towards him, it will become clear that he is still a guest, clearly underestimated by summer residents and gardeners.

At best, it is considered an unpretentious flower that grows on an empty piece of land and endures any adversity, requiring neither food nor any care for itself.

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Outwardly, Jerusalem artichoke looks like a sunflower, but in its agricultural technology it is almost the same as a potato. You can plant its tubers from spring until late autumn, even when there is snow. They winter well in the soil without losing their unique qualities and without accumulating any harmful substances. With all that, the yield of Jerusalem artichoke is also high - up to 10-12 kg / m². Spring shoots of the plant tolerate frosts down to -5 ° С, and in autumn the tops wither only at -7 ° С. Tubers harvested in the fall can be successfully stored in plastic bags in a barn. The stems and leaves cut off during harvesting are successfully used after grinding in composts and as mulch for any crops.

Jerusalem artichoke tubers are especially valuable in early spring, when they overwintered in the soil. They are eaten raw, boiled, fried, stewed, dried, pickled and even sourd like cabbage. Selecting tubers for food, they are thoroughly washed, and the peel is not removed, since it contains very nutritious and healing substances in it and under it. In total, over 20 different dishes are prepared from Jerusalem artichoke. Most often, these are salads, vinaigrette, roast, fillings for pies, diet coffee, etc., and they are extremely simple to prepare.

Especially multifaceted are the most valuable medicinal properties of Jerusalem artichoke, confirmed by science and practice, and the total number of recipes for medicinal products already exceeds a dozen. The five most commonly used are:

1. Wash tubers well, without touching the peel, and take fresh without any seasonings and salt before meals, 50 g three times a day.

The course of treatment is 30 days.

2. Squeeze out the juice from the washed tubers and take 50 ml twice a day 10-15 minutes before meals.

The course of treatment is 20 days.

3. A tablespoon of dry Jerusalem artichoke powder, crushed in a mortar or coffee grinder, brew in two glasses of boiling water, cool, strain through cheesecloth and drink 1 glass twice a day 15 minutes before meals.

The course of treatment is 20 days.

4. Pour boiling water over the finely chopped mass of leaves and stems of the upper tier of the plant at the rate of 2 tablespoons of the mass per 0.5 liters of boiling water, then insist overnight, strain through cheesecloth and drink 0.5 cups four times a day.

The course of treatment is 20 days.

5. September collection of Jerusalem artichoke flowers (raw or dried in the shade) pour boiling water at the rate of 1 tablespoon of flowers per 0.5 liters of boiling water, leave overnight, strain through cheesecloth and drink 0.5 cups four times a day.

The course of treatment is 10 days.

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All these recipes are recommended for use in diabetes mellitus, atherosclerosis, tachycardia, ischemic heart disease, thrombophlebitis, anemia, leukemia, tuberculosis, colds, cystitis, pyelonephritis, gastritis with high acidity, gastric ulcer, constipation, intoxication, salt deposition, pain in the spine, osteochondrosis, radiculitis, gout, as well as with a breakdown, decreased performance, stress and insomnia. There are also special recipes for the treatment of eczema, skin ulcers, purulent wounds, furunculosis, burns and cosmetic flaws.

We emphasize that the effect of Jerusalem artichoke on the human body is very strong and, judging by the examples contained in the press, very effective.

It is also interesting that it is possible to treat with Jerusalem artichoke without resorting to the specified recipes, but simply eat about 50 g of fresh tubers three times a day before meals. Experience shows that in this way it is possible to treat diabetes, gout, gastrointestinal disorders, anemia, urolithiasis, atherosclerosis, heart attack, and even to prevent cancer. In addition, if the tubers themselves bore you, then syrup, fructose, juice and other dishes can be prepared from Jerusalem artichoke.

From all of the above, I think any gardener can conclude that Jerusalem artichoke deserves to be grown not like a weed somewhere in the outskirts of the site. It is advisable to take a more decent place for him, for example, a small garden bed. At the same time, for growing Jerusalem artichoke, one should not spare either compost or mineral fertilizers, but care for it in the same way as for potatoes. Being in such conditions, this culture, planted in April, is quite capable of reaching heights of up to 4-5 m by September, developing a powerful stem with large foliage and bright flowers and presenting a summer resident or gardener with high yields of the most valuable food and medicinal earthen pears.